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It is often said a great movie is often due to its main lead, and how often the supporting cast is often neglected. However, in a particular kopitiam tucked at the corner near Kallang MRT Station, both the main lead and supporting cast gained from the wonderful partnership.
At Jalan Sultan Prawn Mee off Geylang Lor 1, every Sunday afternoon is a battleground in the kopitiam. Finding a table for 4 is at least a 10-15 mins affair, and waiting for the noodles to appear on your table is at least another good 45 mins.
So being a smart foodie like any other Singaporeans, I suggested ordering a plate of Wu Xiang, the only other stall in the kopitiam, while waiting for the noodles to come. But since everyone else thought about it, the Wu Xiang took as long to arrive as the noodles.
In fact, my serving of Wu Xiang came after we were midway through with our noodles. The Noodles despite the long wait was however worth it. My bowl of Prawn Beehoon & Mee Soup with Pork Ribs, along with the generous serving of fried lard and chilli powder was a perfect combination.
The usage of the thicken version of Bee Hoon (Author’s note: NOT Chor Bee Hoon) was also a brilliant move, as the normal thinner ones tend to suck the soup dry, considering there wasn’t much to start of with.
RatingFood: 4.5/5 (One of the best prawn noodles I have tried)
Small Talk: Congrats to Des on her winning in 98.7FM DJ control contest!!!
To all my avid readers, sorry for the lacked of updates recently, due to the sheer amount of work from the upcoming events I am dealing with. So in order to reward you guys for your unwavering support, I have decided to do multiple write-ups on the recent hawkers’ galore I have tasted. Right before I started on my new job, I headed back to Maxwell Food Centre for the famous Zhen Zhen Porridge for breakfast before an interview. Usually long queue will be formed during lunchtime; therefore I was not surprised to see that the queue was already forming at 9am for breakfast as well.
The Yu Sheng, or raw fish (Chinese Style Sashimi) was also fresh and plentiful for a $2 portion.
Mixed well with the generous helping of sesame, spring onion, ginger, garlic, and a drizzle of lime juice, you have the perfect supplement for your congee.
Another interview the following week took me to Tekka Market for lunch.
This time round, I spotted another long queue forming at the first stall – Heng Gi Roasted Goose and Duck Rice. Without any hesitation, I spent the next 20 minutes queuing for my roast duck drumstick with rice.
Distinctively, the rice is served in a bowl instead of plate. Although some will complain that the duck is roasted for too long, and thus too salty, and the gravy too oily, I find that the meat does goes well with my rice, and the meat was luscious and full of flavour.
The last location was a Sunday lunch, and I was brought to the temporary site of “Old Kallang Airport Food Centre”. And whenever I am there, a stall I would certainly not miss would be that of Nam Sing Fried Hokkien Mee.
The difference in his fried hokkien mee is that he uses normal rice vermicelli (Bee Hoon) instead of the usual thick ones (Chor Bee Hoon) used by many. I notice that these bee hoon are not soaked for too long and thus when fried along with the yellow noodles, it doesn’t break easily and the gives it a ‘springy’ texture.
Also, with a hint of ‘Wok Hei’ before the stock of prawn head is added, the hokkien mee is simply aromatic and delicious. The generous serving of squids and prawns also make the 30 minutes waiting time seemed insignificant. The stall also stood by it’s principle of not serving sambal chilli to their customers and only cut chilli is dished out.
So while waiting for the hokkien mee to arrive, I was quick to spot that another long queue forming outside Sin Bee Hiong Hokkien Lor Mee.
Due to the easier preparation of the dish, I was able to get my Lor Mee within 10 minutes. However, had I been any slower in my decision to sample that stall, I would have missed it, as I was their last customer of the day – to the disappointment of many behind me.
The good thing about being the last customer is the liberal serving of the Deep Fried Fish Meat at $4. With a hint of black vinegar in the gravy, the noodle is simply excellent. The gravy is not too thick and starchy compared to many others, but yet it still manages to retain the strong flavour.Food: 4/5
You will never know the difference between our local Mee Kia and the Sarawak Kolo Mee until you tried it yourself. Ubiquitous in
Fried with shallots, the minced pork is miles ahead as compared to the normal cooked mince pork we get from our local noodle stalls. However, despite the high marks scored on the noodles, the wanton soup that I ordered was a huge disappointment.
The soup itself was plain and could probably make do with more pork or chicken bones and ikan bilis in it to bring out the taste. The wanton was also full of skin and lacked meat it in. I was quite sure my own wantons I made in
People often associate the opposite of beauty as ugly. However to those staying in the Western side of
However with Boon Tong Kee, you are ensured that their rice is aromatic and their chicken juicy. Apparently, similar to the cooking methods of another famous stall, Tian Tian Chicken Rice, in Maxell Food Centre, the whole steamed chicken is dipped in cold water before serving to make the meat tender. Other dishes I tried that evening were the Deep-Fried Tofu served with Mayonnaise and Fried Spinach with Century and Salted Egg.
The serving was huge and the century and salted egg was generous. The whole garlic used also gives the dish an extra punch, resulting in the each ingredient working harmoniously with one another. However, like what people always say, every good things comes with a heavy price to pay.Food: 4/5